biermuncher oktoberfast ale

It was suggested to me, and the HBT thread is full of positive reviews. As soon as I can free up one more fermenter (or buy another), then I think it's time. This recipe is from 2007.When long primary and secondaries were in style,it calls for 6 weeks.Nowadays is this a 2 week grain to glass beer using us 04 yeast? Tons of caramel and toffee. My last one would have been fucking delicious if my house yeast didn't get in it. I don't access to mine right now but it was basically just pils and munich with hallertauer hops. BM, where did you find Munich malt that was 20L? Just about at two weeks and the krausen still hasn't fallen. Everyone really enjoyed it. Inkbird vac sealer, great for hops, for $28.49. Mashed at 158 for an hour and did a 60 min boil. i goofed and didn't tell the homebrew shop to keep ingredients separate. Ssshhhhh.don't tell. I think I'm just gonna go ahead and bottle this. Unfortunately, my home brew shop was out of Denny's yeast so I'm rolling with American Ale II, so I'm hoping it turns out as well as it has the past few years. Google "Biermuncher oktoberfast ale" you'll find a recipe. Any tips on how to fix thatbring the gravity/maltiness back? I'm mashing my take on the recipe as we speak. Elusive parent of lager yeast found in Ireland. It was almost like a liquid Heath Bar. It may not display this or other websites correctly. It should be plenty malty even with the nottingham yeast. Register today and take advantage of membership benefits. I want to brew up an Oktoberfest style Ale, if that's even possible. Ordering the ingredients tonight! I attempted my first batch of this recipe a few weeks ago, and I think I might be stuck. Mashed at 158 for an hour and did a 60 min boil. Give it a good long time (3-4 weeks) in the primary. Guess if I want this ready by September I should brew now huh?! I'm brewing this up today. Any thoughts? When brewing one myself, I like to cold store it in a keg for 4 to 6 weeks after brewing. For a better experience, please enable JavaScript in your browser before proceeding. How long do you think I should really worry about it being that cool, just a few days? Anyways, it's a solid recipe as an ale or lager. Just popped a couple bottles from my first batch of this that I bottled around six weeks ago. I attribute this to the crystal, higher mash temp and typical s-04 attenuation levels. I've got my Dusseldorf Alt in a starter right now. I've also got Galena, Cluster, Challenger, Golding, Sorachi Ace, Magnum, Simcoe, Pac Gem, Perle, Chinook, and probably the only one that is helpful, loads and loads of, Specialty, Fruit, Historical, Other Recipes. The key to the way I do it is to use 1007 and ferment it at around 55F by putting the carboy in a keg tub and using frozen water bottles. Its in a basement where the ambient temp is probably uppers 60's low 70's. If you keg it, I believe you can. I suspect it's mostly done. Question for anybody that has brewed this multiple times. Two for two on the BM recipes now. You think 2 weeks in secondary was long enough? JavaScript is disabled. I've got 10 gallons of this fermenting in the basement right now, I don't have my temp control set up really well yet so I've had them in water with t-shirts, according to the stick on thermometers they never got above 68 degrees so should be OK, but I wanted them around 59-62 to really keep the esters down as the malt is supposed to be the flavor dominator here, still think it'll turn out great though! To keep at that temp, I think I had to switch out 3 or 4 bottles about 3 times a day: morning, after work, before bed. I'd like to know about altering the malt also.Just the pilsner.Swapping with marris otter or 2 row.This Will be my next brew. Thanks. Too lazy to look back through 81 pages. Other than that I wouldn't change a thing as this was fantastic last time I made it! What differences did you notice? This got me thinking. With a healthy dose of munich and crystaleven the slightest hint of diacetyl will create too much of a buttery/butterscotch flavor. Lagering started about 5 days ago. Brew day seemed to go pretty well, hit my numbers nearly as expected (temp gauge error wound up mashing high, near 160) and wound up with a SG of 1.055. I think I'm gonna do it weekend after next, but I'm curious for your thoughts on hops. I boiled off too much and it ended up at 1.069 [emoji16]. You are using an out of date browser. it seems there are a handful of options floating around. Any significant changes to the recipe that anyone recommends or just use the one on the first page? How do I know when the hard cider can be racked and should I expect the unfiltered apple juice to clear. So I over shot my FG by .006 with a 5 day primary? first time brewing with out drinking!?!? One of the best beers I've ever received from a swap. Added gelatin to my 5 gallon batch yesterday morning, hoping to have some clear beer after I take a pour in the morning! Saint Arnold brews one of my favorites and it is an ale. I don't have the set up to adequately cool a lager so I wanted to see if you I attribute this to the crystal, higher mash temp and typical s-04 attenuation levels. Thank you for the recipe! Finally planning on giving this a shot with Wyeast Klsch this weekend now that I've got my kegerator going and working on a ferm chamber. Im hoping the munich LME will provide some more maltiness that the extract recipe is going to lose from missing out on the grains. Sounds like it might be done or near done. 6 weeks from grain to glass. When you prime (for keg or for bottling, whichever) just boil a larger am't of water and add in 8oz of maltodextrine. I meant to only buy 5. I am looking to brew 5 gallons of this one for the first time in the next day or two and would appreciate any comments on my grain bill. I was shopping drunk and bought 10 gal worth of ingredients. pre mixed. It was a terrible AHA is 44-years young today - Check Out 1978 first issue Whats your go-to beer for emptying bottles? Have moved the fermenter out of the 65-67F ferm fridge and upstairs to where its about 73F and well see where it ends up in another week or two. Will this be a good substitute. Question : When to make a stout have chocolate / peanut An attempt to rewrite the history of hop use in beer Press J to jump to the feed. Changed the caramel 40 to caramel 60 to compensate for my lighter munich malt. I plan on bottling up a few batches and giving them out as favors for my wedding in the fall so i hope it turns out well! Specialty, Fruit, Historical, Other Recipes. UPS guy showed up yesterday with all my grain for this one, cant wait for the Saturday brew. Everything went pretty good minus the melted chiller hose! Anyway, has anybody made it using differing base malt, such as pilsner one time, Marris otter another, and maybe 2-row or pale ale malt for another? Showing (Page 100) 21 Results on this page. Recipe Type All Grain Yeast Safale - 04 Yeast Starter NOPE Batch Size (Gallons) 11.25 Original Gravity 1.051 Final Gravity 1.017 Boiling Time (Minutes) The top rated recipes on the Beer Recipe Cloud by BeerSmith Did this recipe yesterday. My favorite recipe I have brewed. I let it ride for close to a week, took a hydro sample and it was down to 1.030. I tried to ferment Soylent with US-05. Cool, if I am doing bottles would I still age in the bottles for 2 months? Yes,mid you are looking to have this ready by Oktoberfest you need to begin brewing now. I really want to get this badboy into a keg as quickly as possible, without compromsing flavor or clarity. Let cool as usual, rack into keg/bottling bucket, and proceed as usual. I am a little concerned about not making it too sweet - I don't want a crystal bomb, just a balanced malt forward beer. Done and done. I'm making Biermuncher's Hells Bells this weekend - Prost! to "wow this is (insert "actually" subtext) good". My video about building my 7-barrel brewery on the cheap. It was hopped with centennial and Cascade but it's a light hopped beer, so I don't think it will be a huge contribution. Charlie. It's lagering in kegs and carbonating right now. FREE TEST for INKBIRDPLUS Portable Space Heater, Imperial Stout / Dark Mildish Porter Parti Gyle, Yeast Starter shelf life in fridge question, Mod to CF10 coil TC cap for BrewBuilt Uni+. JavaScript is disabled. I have an order I'm going to place with rite brew but they only have Munich 8-12L. i goofed and didn't tell the homebrew shop to keep ingredients separate. I like it. I made this as an ale with the original recipe last year and really liked it, so I'm hoping that brewing as a lager will make it that much better. Press question mark to learn the rest of the keyboard shortcuts. Register today and take advantage of membership benefits. This sounds good, any ideas on an extract version? I ran the recipe through BS and did their conversion function and this is what it came up with for an Extract Recipe: Hey BM, I've had my eye on this recipe since last fall, and have been dying to brew it up. I just kegged 12 gallons of this that I fermented with wlp830 German lager yeast for a true Marzen (even though it wasn't brewed in March). Thanks! Brewing today!! I have some munich from AHS that lists it as 20% munich malt, 80% 2-row. Brewed this up 1 week ago with s-04. Specialty, Fruit, Historical, Other Recipes, View attachment ImageUploadedByHome Brew1473730643.504375.jpg. Im thinking maybe a little less caramel and a little more Pilsner. awesome recipe! What temp and how long do you keep the grains? Everything I see is usually around 5-8. just popped open my first bottle of this stuff, and it turned out great! Thanks for the inspiration for this. I want to brew up an Oktoberfest style Ale, if that's even possible. Oktoberfest Ales are quite nice actually. Did this recipe yesterday. Yeah I can generally get my swamp cooler down to 50 - 55 but anything lower is almost impossible. I brew this last year for my church's oktoberfest. Brewed this up 1 week ago with s-04. Currently have it in a plastic tub with some water and frozen gallon jugs. Incredible. The Oktoberfest (German pronunciation: [ktobfst]; Bavarian: Wiesn, Oktobafest) is the world's largest Volksfest, featuring a beer festival and a travelling carnival.It is held annually in Munich, Bavaria, Germany.It is a 16- to 18-day folk festival running from mid- or late-September to around the first Sunday in October, with more than six million international and national . Any good reads on this subject? First attempt at a recipe - give predictions? Very good recommendation, I think that will suit my needs best because of the temperatures and short time. So I picked up everything to brew a batch this weekend and noticed that the hops are only 2%AA bringing the IBU's down into the 13-14 range. So far I've had the Oktoberfest, and man oh man was it ever tasty! For a better experience, please enable JavaScript in your browser before proceeding. I just took a reading and it appears to have finished at 1.025. You are using an out of date browser. It was.ok bit I think my issue was that the FG ended up at like 1.005 or somewhere close to that. Any cold crashing or gelatin? Welcome brewers, mazers, vintners, and cider makers! Are you bottling or kegging? I would probably go with California V or even San Francisco Lager in the low to mid 60s to get some malty sweetness with restrained esters. It tasted fine and didn't taste sweet. I ramped up the temp to about 74 after the first week or fermentation. So I brewed this on Sat. I let the temp rise to 65 over the next week, but when I took another sample it was only down to 1.028. I ordered and finally rec'd my grains for this beer. Thanks for another great recipe BierMuncher! Just pulled a sample to check carbonation and flavor and I'm very happy with it at this early stage. Fermentation died down after about 3 days, and 7 days later I'm at 1.021. I made a few minor tweaks to the recipe for this round. Hydro sample tastes good, but don't they all? Shooting from the hip, step one should be cutting everything in half (please correct me if my head's up my a**). the first week? i goofed and didn't tell the homebrew shop to keep ingredients separate. Lol. Cheers! BeerSmith doesnt have munich extract as an ingredient (atleast that I can find) so it wouldnt put it in the recipe by itself on the conversion. Uh oh. I pitched a rehydrated pack of W-34/70 at 60 degrees and the yeast seemed to go to town. It was too dry, needed some sweetness, almost had a grainy taste to it. Maybe I can get another brewer to join forces with me next weekend and split the loot or maybe I'll feel ambitious and try another 10 gal. Two good looking Better Bottles sitting next to me, filled with these brew. It'll be 3 weeks in primary this coming Saturday. Register today and take advantage of membership benefits. Can anyone convert this down to a 5-gal extract version for us pleebs?? Got the ingredients last night! I've got another 1/2 ounce of Willamette, and an ounce of Argentinian Cascade, which says on it that it's similar to Spalt and Tett. I only got 73% in my efficiency, so the OG was a bit lower than expected( right at 1.050). Anyone have the 5 gallon AG recipe handy? Also, anything thoughts on using Safir for hops? Doing it at work, since I have a gigantic steam kettle in my kitchen. Cant brew until Labor Day, could this be ready for Halloween?? For a better experience, please enable JavaScript in your browser before proceeding. Going to do a second batch in the first week of September with 04 or 05 and see how they compare. Just like to make sure I'm ordering the right ingredients. Guess this goes on hold for a bit. I did make this a couple years ago and used MO instead of Pilsner. Interesting that it uses S-04 at 68F, seems way too estery to mimic a lager (but I kind of hate S-04 in anything but pale ales anyway). Munich (/ m ju n k / MEW-nik; German: Mnchen [mnn] (); Bavarian: Minga [m()] ()) is the capital and most populous city of the German state of Bavaria.With a population of 1,558,395 inhabitants as of 31 July 2020, it is the third-largest city in Germany, after Berlin and Hamburg, and thus the largest which does not constitute its own state, as well as the 11th . Just wondering, what do y'all think. That's kinda the point of the whole OctoberFAST concept. You could be right. Hell if I know. First attempt at a recipe - give predictions. That probably had an effect, too. I just finished up BM's Centennial Blonde, and I was thinking why not pitch directly onto the Nottingham yeast that's already in the fermenter. Taste was great very happy with the recipe. First attempt at a recipe - give predictions. Seriously. Create an account to follow your favorite communities and start taking part in conversations. Anybody else experience this? Going to split half for a party and half for the keezer! Any input as to the how noticeable the effect would be on the finished product? Would you change anything from your recipe when you did this again? BM, You'll tell me this recipe's *totally* worth having 10 gal on hand for, right? I got comments on the ale last year about it being good but having a slightly fruity yeast character (fermentation temperature was controlled, can't remember the yeast I used), this should fix that. I've used a kolsch liquid yeast and liked the results. If anyone has time and could look at my cart I have attached a photo. Would give it a light swirl and maybe take another reading in 24-48hr. Since an Oktoberfest does not have esters AND pitching onto a yeast cake produces a fast ferment with little esters would this not be a great way to produce a "non-lagered non-ester"beer, suitable to an Oktoberfest style?? After fermentation dies off you can let it rise some, but keeping it cold during active fermentation produces a super clean beer. Although this is my first 10 gallon batch, it seems like a beer I won't mind having a lot of. At long as your starches are converted (iodine test), it should be fine at either time interval. Mashing in on a 10 gallon batch of this now! Just kegged the Centennial blonde a few days ago. You are using an out of date browser. This recipe calls for Munich malt 20l. Think I may just have to continue this process, I didnt mess anything up or forget any hop additions. It's always fun to transition from "oh.. this is homebrewed?" Download and share recipes using your free account! I'm new to all grain brewing and have trouble subbing malts. Fermented this at 64 with Wyeast 1450 Denny's favorite 50. I had a hefe getting ready to go into the chamber, so I let the temp come up to 68 and roused the yeast a couple of times, but I'm still only down to 1.028. The sample tastes so good, but Id like to get it down below 1.020 and even as close as I can to 1.015. I figure It might change a little if the yeast are still active at 38 degrees. If the O'fest ends up a little too sweet, you can mix in a little cream ale when you serve it. It may not display this or other websites correctly. I have cut back the Crystal 50 somewhat from the original recipe. I made it through the last one alive after all (but a bit worse for the wear). I was thinking that would be a little low. OG: 1.063 (15.3 P), Bitterness: 47.1 IBUs, ABV: 6.4 %, OG: 1.048 (11.9 P), Bitterness: 25.6 IBUs, ABV: 4.7 %, OG: 1.054 (13.2 P), Bitterness: 36.1 IBUs, ABV: 6.0 %, OG: 1.066 (16.2 P), Bitterness: 116.7 IBUs, ABV: 7.8 %, OG: 1.061 (15.0 P), Bitterness: 63.8 IBUs, ABV: 6.1 %, OG: 1.037 (9.1 P), Bitterness: 32.2 IBUs, ABV: 3.2 %, OG: 1.069 (16.8 P), Bitterness: 28.2 IBUs, ABV: 6.7 %, OG: 1.062 (15.3 P), Bitterness: 27.2 IBUs, ABV: 6.4 %, OG: 1.061 (15.0 P), Bitterness: 21.6 IBUs, ABV: 5.7 %, OG: 1.070 (17.1 P), Bitterness: 25.1 IBUs, ABV: 8.0 %, OG: 1.051 (12.7 P), Bitterness: 21.9 IBUs, ABV: 5.1 %, OG: 1.059 (14.6 P), Bitterness: 30.9 IBUs, ABV: 6.0 %, OG: 1.045 (11.1 P), Bitterness: 14.4 IBUs, ABV: 4.5 %, OG: 1.060 (14.8 P), Bitterness: 43.7 IBUs, ABV: 7.5 %, OG: 1.085 (20.4 P), Bitterness: 29.5 IBUs, ABV: 8.4 %, OG: 1.071 (17.3 P), Bitterness: 58.9 IBUs, ABV: 7.5 %, Christmas/Winter Specialty Spice Beer (21B), OG: 1.097 (23.2 P), Bitterness: 39.5 IBUs, ABV: 11.1 %, OG: 1.046 (11.5 P), Bitterness: 23.5 IBUs, ABV: 4.5 %, OG: 1.080 (19.4 P), Bitterness: 42.5 IBUs, ABV: 8.8 %, OG: 1.054 (13.3 P), Bitterness: 23.7 IBUs, ABV: 5.4 %, OG: 1.075 (18.2 P), Bitterness: 63.6 IBUs, ABV: 9.8 %, Scott's Southern English Brown Ale part 2. The sample tastes so good, but I'd like to get it down below 1.020 and even as close as I can. I don't have the set up to adequately cool a lager so I wanted to see if you guys have any knowledge or recipes for this? My guess is its around 65ish, maybe a little more but it's very active. Awesome, but Itd be perfect for my tastes if it were just a tad less sweet. I just doughed in my first 10Gal batch of this recipe. For the extract recipe posted earlier, what are thoughts on replacing either the amber LME or the pale LME with munich LME? Looking forward to sipping this again this fall! Is this a possible substitution for one of these, or should I stick with the pale/amber? I got many compliments after people had it. Brewed this guy up on Monday. It may not display this or other websites correctly. Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum: I also used WY1450 instead of S-04. I plan on letting this one sit in primary for 3 weeks as per BM and then I'm gonna use the yeast cake for my 9-9-9 barley wine. Fermentation died down after about 3 days, and 7 days later Im at 1.021. Guess I'll have to wedge that lil guy into the fridge for a couple days, then pull it out and step it up a little further. I did something dumb. I split the difference on mine, and mashed for 75". Mine isn't a spot-on copy but I wouldn't have used the aromatic malt otherwise. Also, I decocted. It's the 5.5% variety, so I set Willamette as 60", but sadly I only have a 1/2 ounce of it. Tettnang seems to have strange availability at LHBS but they seem to have the newer hops in stock more regularly. I'm looking to serve it around the middle of October. I've always followed the recipe and it comes out great! I'm looking to make this possibly this weekend, will be a tight squeeze to fit it in after just moving a few weeks ago. Also what is the consensus for the best liquid yeast option? 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